Crispy Beijing Beef with Sticky Chili-Garlic Glaze

Crispy Beijing beef is the kind of dish that makes takeout seem unnecessary. Strips of flank steak are coated in a light cornstarch crust, flash-fried until they shatter, then tossed in a sticky, sweet-tangy chili-garlic glaze with red peppers and onions.

The contrast of textures—crunchy beef, tender vegetables, glossy sauce—is irresistible. This recipe delivers all that flavor in about 30 minutes, using simple ingredients from any supermarket. No special equipment beyond a wok or deep skillet.

This Beijing beef recipe is built on a simple technique: a dry cornstarch coating, a hot oil bath, and a quick toss in a bubbling glaze. The cornstarch creates a crisp shell that stays crunchy even after being coated in the sauce. The glaze balances sweet hoisin, tangy rice vinegar, and a kick of chili garlic paste.

Red peppers and sweet onions add color and a fresh bite. The entire dish comes together in under half an hour, making it a perfect choice for a satisfying meal. Serve it with steamed rice or noodles to soak up every last drop of the glossy sauce.

Ingredients

Why this recipe works

The key to shatteringly crisp beef is the cornstarch coating. When the beef strips are tossed with egg white and cornstarch, the starch forms a thin, even crust that fries up golden and crunchy.

The egg white helps the cornstarch adhere, while the high oil temperature (385°F) ensures the crust sets quickly and doesn't absorb excess oil. This method produces a texture that holds up even after being tossed in the sticky glaze.

The glaze is a careful balance of sweet, tangy, and spicy. Hoisin provides a deep, savory sweetness, while rice vinegar adds brightness and cuts through the richness. Sugar helps the glaze caramelize and cling to the beef, and chili garlic paste brings a gentle heat that builds as you eat. Whisking the glaze before cooking ensures it reduces evenly and coats every strip without becoming cloying.

Notes and substitutions

Flank steak is ideal for this recipe because it's relatively lean and slices beautifully into thin strips. If flank steak isn't available, sirloin or skirt steak works well; just slice against the grain for tenderness.

The egg white is essential for helping the cornstarch stick, but if you're avoiding eggs, you can use a tablespoon of water or oil instead—though the crust may be slightly less crisp.

A wok is the traditional choice for frying and tossing, but a deep heavy skillet works just as well. Use a thermometer to maintain the oil at 385°F; this is critical for the crunch. The glaze can be adjusted to taste—add more chili garlic paste for extra heat, or a splash more vinegar for tang. For a gluten-free version, use tamari or coconut aminos in place of soy sauce and ensure your hoisin is gluten-free.

• flank steak: Sirloin or skirt steak works well; just slice thinly against the grain.
• hoisin sauce: Use oyster sauce or a mix of 2 tbsp soy sauce and 1 tbsp honey.
• rice vinegar: Apple cider vinegar or white wine vinegar can stand in.
• chili garlic paste: Use 1 tbsp sriracha plus 1 tsp minced garlic, or adjust to taste.

Equipment

• Wok or deep heavy skillet
• Deep-fry thermometer
• Tongs
• Wire rack
• Mixing bowls
• Whisk
• Cutting board
• Chef's knife